Alejandra Gómez1, Valeria Almeida2, Emilia Vintimilla2, Manuel Coronel1, Geovanny Rodriguez3 and Elena Balarezo1*
...preparation of artisanal mayonnaises can cause illness in consumers because the egg may contain salmonella. This study aimed to analyze the effect of replacing eggs with whole milk in the production of mayonnaise. This involves assessing the physicochemical variables: fat and pH; and performing a sensory analysis. For the analysis of fat, the Soxhlet method was used, and the pH was measured with a potentiometer at 20°C. ...
